The L.A. Michelada

Never heard of a michelada? We hadn’t either before moving to Los Angeles. But under the scorching heat of the Southern California sun, we’re not sure there’s anything better.

Exactly what’s in a michelada is subject to hot debate. One of our friends, who makes one of the best we’ve had, maintains that it’s not a true michelada unless you use Clamato — others think that’s grounds for murder. But in case the thought of a shelf-stable tomato juice flavored with shellfish makes you want to hurl, there are plenty of alternatives. Think of it like a Bloody Mary — make it your own.

Here’s a more traditional version. For those of you scared of Clamato, we’ve included a link to a Texas-style version at the bottom.

Mix salt and chili powder on a plate. Rub rims of pint glasses with lime and dip in the salt mixture. Fill glasses with ice, add michelada mixture, and garnish with lime wedges. Optional: Add seasoned shrimp, crab, vegetables, or other garnishes, just like you might do with a Bloody Mary.

For a Texas version without the Clamato, try this recipe in the Texas Monthly.